The soft, healthy banana cookie base is made with a mix of almond and coconut flour to make them gluten-free! They taste like a slice of your fave banana bread and are topped with a luscious toffee flavoured cream cheese frosting for a delicious treat everyone will love
Ingredients
2 tbsp coconut oil, melted
1 medium ripe banana, mashed
¼ cup raw sugar
1 large egg
1tbsp natural maple syrup
1 tsp vanilla extract
1 1/4 cups almond meal
¼ cup coconut flour
1/2 tsp baking soda
1 tsp cinnamon
Pinch of salt
Frosting
⅓ cup light cream cheese
1 tbsp natural peanut butter
1 ½ tbsp natural maple syrup
Topping (optional)
Crushed nuts of choice
Method
Step 1. Preheat oven to 180C and line a baking tray and set aside. In a large bowl, add the coconut oil, banana, sugar, maple syrup, egg and vanilla extract, mix until well combined. Add the almond meal, coconut flour, baking soda, cinnamon and salt. Mix until a soft dough forms
Step 2. Use your hands to roll the dough into 12 balls and place on prepared baking tray. Flatten each dough ball with the palm of your hand. They should be about 1cm thick. Bake for 9-12 mins or until golden
Step 3. Remove from oven, allow cookies to firm up on baking sheet for 5-10 mins, then transfer to a wire rack and allow cookies to cool completely before frosting
Step 4. In a small bowl mix together the cream cheese, maple syrup, and peanut butter. If frosting is too thick, you can add a tsp of water or maple syrup to make it spreadable. Frost each cookie then top with a sprinkle of nuts of choice
Storage: Cookies will get softer each day. Cookies can be stored in a container at room temp for 1- 2 days, then I recommend storing them in the fridge for up to a week or freezer for up to 2 months
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